Ottoman cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, and parts of the Caucasus, the Middle East and North Africa.
Origins
It is clear that Ottoman cuisine was unified and refined in imperial Istanbul, but the ultimate origins of many of its component parts are less clear.
It is a matter of mere speculation whether the origins of this imperial culinary legacy are to be traced back to Greek antiquity, the Byzantine heritage, or the Turkish and Arab nations, not forgetting Phoenician and Jewish traditions; nowadays you may find support for any of these claims in various countries in the Balkans and the Near East.
The food historian, Iranologist and Ottomanologist Bert Fragner emphasizes the importance of New World foodstuffs in defining Ottoman cuisine, which adopted them more rapidly than France, Italy, and northern Europe.
Description
The center of Ottoman cuisine was Istanbul, the capital, where the imperial court and the metropolitan elites established a refined culinary tradition bringing together elements of regional cuisines from across the empire:
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